I prepared the cast iron cornbread from Anthony Hamilton’s book, “Cornbread Fish’n Collard Greens: Inside the Music” and it didn’t disappoint. I used the ingredients noted, except I made my own self-rising flour as per the cooking tip below. This dense cornbread turned out scrumptious. The butter left in the skillet caramelized and gave the bottom a great taste. I also loved the moist texture and hint of sweetness so much that I almost forgot to take a picture. I paired it with spicy turkey chili topped with cheddar cheese. The entire family enjoyed it and you will too.
Makes 8 servings
INGREDIENTS
½ cup unsalted butter
1 pinch cayenne pepper
1 cup cornmeal
½ teaspoon fine salt
3 tablespoons honey
2 large eggs
1 ½ cups buttermilk
1 cup self-rising flour
PREPARATIONS
- Pre-heat the oven to 400 degrees F (200 degrees C).
- Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed. Combine cornmeal, salt cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and ½ the butter from the pan; whisk again.
- Pour batter over the remaining butter in the skillet. Bake in the preheated oven until a toothpick inserted into the center comes out clean. Let cool briefly before serving.
Cooking Tip: To make your own self-rising flour, sift together 1 cup of all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon fine salt. You can add things like hot peppers, cheese, and fresh corn, as well as adjust the texture to your tastes. You can also drizzle a mixture of honey, cinnamon, and butter on top.
Recipe recreated by Rekaya Gibson. You can read more about Hamilton’s cookbook, “Cornbread Fish N’ Collard Greens: Inside the Music.”
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MORE RECIPES FROM REKAYA GIBSON
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Aunt TC’s Lemon Lime Soda Cake
Slow Cooker Black-Eyed Pea and Sausage Chili
Hotep Bean Pie
Tomato Pie with Garlic Bread Crust
“Cheesy” Curry Chips
Rosemary-Garlic Butter
